Carrot Pudding

Name: Carrot Pudding
Yield: Makes 10 cups (20 ½-cup servings)
Cuisine: United States
Ingredients: 12 tablespoons (1½ sticks) unsalted butter; ¾ cup flour; 2 pounds carrots, cooked until tender, cut into chunks; ½ cup grated cheddar cheese; 3 egg yolks; ½ cup sugar; ¼ cup sugar; 2 tablespoons unsalted butter; 2 cups walnut pieces; 4 egg whites; 1½ teaspoons baking powder

Preparation info

Makes
10
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Our friend Sue Wollack makes this delicious pudding every Thanksgiving and all throughout the year. Her kids love this dish and so do ours.

Ingredients

3 egg yolks
½ cup sugar
12 tablespoons (1½

Americas
United States
Dinner
Dessert
Vegetarian

Method

Preheat the oven to 300 degrees. In the bowl of a food processor fitted with the metal blade, or an electic mixer fitted with the paddle beater, beat the egg yolks and sugar together until light and fluffy. Alternate additions of small amounts of butter and smal